Spaghetti with Italian tomato sauce, gluten-free

Ingredients:

4 servings

• 400 g gluten-free spaghetti Seitz

Sauce

• 1 onion
• 1 garlic clove
• 1-2 stalks of celery stalks
• 50 g of dried tomatoes
• 1 tbsp olive oil
• 1 tbsp tomato puree
• 400 g sliced tomatoes
• 1 tbsp of spices (e.g. oregano, thyme, rosemary, etc.)
• 1-2 teaspoons maple syrup
• Salt, pepper

For seasoning

• Approximately 4 tablespoons sliced olives
• 125 g pickled feta cheese

Preparation:

1. Peel and cut into small pieces the onion and garlic. Wash the celery, remove the threads if necessary and cut into fine slices. Dry the sun-dried tomatoes, if necessary, and chop finely.
2. Fry the onion, garlic, celery and sun-dried tomatoes in hot oil. Add the tomato purée and fry briefly until it becomes light in colour. Add the chopped tomatoes and simmer without a lid for 15 minutes over medium heat, stirring occasionally.
3. Cook the pasta according to the instructions on the packaging in plenty of boiling salted water until al dente. Season the sauce with maple syrup, salt, pepper and herbs.
4. Drain the pasta and serve immediately with the tomato sauce, olives and crumbled feta cheese.